| 2011 | Caking characteristics and sensory attributes of ramen soup powder evaluated using a low-resolution proton NMR technique | 정명수 | Article |
| 2007 | Caking in food powders | 정명수 | Review |
| 2007 | Can the same-different test use a β-criterion as well as a τ-criterion? | 이혜성 | Article |
| 2007 | Carbon metabolism and product inhibition determine the epoxidation efficiency of solvent-tolerant Pseudomonas sp. strain VLB120ΔC | 박진병 | Article |
| 2022 | Cartdridged Food Materials for 3D Printing of Alternative Meat: Regarding Modified Texture of 3D Printed Food according to the Ionic State of Particle Surface exposed on Protein Powder | 이진규; 이남근 | Article |
| 2018 | CATA and RATA questions for product-focused emotion research: Five case studies using emoji questionnaires | 김광옥; 이소민 | Article |
| 2014 | Catechin-7-O-xyloside induces apoptosis via endoplasmic reticulum stress and mitochondrial dysfunction in human non-small cell lung carcinoma H1299 cells | 윤장원 | Article |
| 2003 | Cell Cycle Dysregulation Induced by Cytoplasm of Lactococcus lactis ssp. lactis in SNUC2A, a Colon Cancer Cell Line | 김영석 | Article |
| 2017 | Change in profiles of volatile compounds from two types of Fagopyrum esculentum (buckwheat) soksungjang during fermentation | 김영석 | Article |
| 2020 | Changes in Consumers' Food Purchase and Transport Behaviors over a Decade (2010 to 2019) Following Health and Convenience Food Trends | 김선애 | Article |
| 2011 | Changes in fatty acids and volatile components in mackerel by broiling | 김영석 | Article |
| 2017 | Changes in microbial composition and the prevalence of foodborne pathogens in crab marinated in soy sauce produced by six manufacturing plants | 김선애 | Article |
| 2009 | Changes in microflora, enzyme activities and microscopic structure of waxy rice and steeping water in response to different steeping conditions during preparation of gangjung | 김광옥 | Article |
| 2018 | Changes in volatile compounds emitted by fungal pathogen spoilage of apples during decay | 김영석; 이상미 | Article |
| 2015 | Changes in Volatile Compounds of Waxy Rice and Gangjeong (a traditional Korean oil-puffed snack) under Different Steeping Conditions | 김광옥 | Article |
| 2002 | Characteristics of aroma-active compounds in the pectin-elicited suspension culture of Zanthoxylum piperitum (prickly ash) | 김영석 | Article |
| 2019 | Characterization and application of chemical-resistant polyurethane-based enzyme and whole cell compartments | 박진병 | Article |
| 2010 | Characterization and stability analysis of zinc oxide nanoencapsulated conjugated linoleic acid | 오상석; 최진호 | Article |
| 2018 | Characterization of aroma-active compounds in Chinese quince (Pseudocydonia sinensis Schneid) by aroma dilution analyses | 김영석; 이상미 | Article |
| 2006 | Characterization of aroma-active compounds in raw and cooked pine-mushrooms (Tricholoma matsutake Sing.) | 김영석 | Article |
